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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 214.9
  • Total Fat: 8.0 g
  • Cholesterol: 16.4 mg
  • Sodium: 61.6 mg
  • Total Carbs: 35.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.7 g

View full nutritional breakdown of Whole Wheat, Oat, & Fruit Muffin calories by ingredient
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Whole Wheat, Oat, & Fruit Muffin

Submitted by: RENEEV777

Introduction

I'm not much of a breakfast person: but I'm trying to eat every morning within the first hour of being up. These muffins are great and you can play around with the dried fruit to find a great combination. The "bulk barn" mix I used had raisins, pineapple, papaya, & banana chips. YUM! I'm not much of a breakfast person: but I'm trying to eat every morning within the first hour of being up. These muffins are great and you can play around with the dried fruit to find a great combination. The "bulk barn" mix I used had raisins, pineapple, papaya, & banana chips. YUM!
Number of Servings: 12

Ingredients

    DRY INGREDIENTS
    1-1/2cups whole-wheat flour
    1 cup quick-cooking rolled oats
    1/2 cup packed brown sugar
    1 tbsp baking powder
    1 tsp cinnamon
    1 tsp ginger
    1/4 tsp salt

    WET INGREDIENTS
    1 cup 1% milk
    1 large egg
    1/4 cup Extra Virgin Olive Oil
    1 tsp pure vanilla extract

    Add-Ins:
    1/4 Cup Unsweetened Coconut
    3/4 Cup Dried Tropical Fruit

Directions

1. In large bowl, whisk together flour, rolled oats, brown sugar, baking powder, cinnamon, ginger, and salt.

2. In separate bowl, whisk together milk, egg, oil and vanilla; pour over dry ingredients. Sprinkle with coconut, and dried fruit; stir just until dry ingredients are moistened.

3. Spoon into 12 paper-lined or greased muffin cups.

4. Bake in centre of 375F oven for about 20 minutes or until a tooth pick inserted in centre comes out clean.

5. Let cool & ENJOY!

Serving Size: makes 12 medium sized muffins

Number of Servings: 12

Recipe submitted by SparkPeople user RENEEMONIQ.






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